😋 Dad's SILKY Steamed Eggs!

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola oil is more budget-friendly.

Cut green onions and set aside for topping later.

Heat up a wok and place a steamer rack inside it.

Put a bowl on top of the steamer rack and pour enough water into the wok so that the outside of the bowl is about halfway submerged in water.

Set the stove to high heat to start boiling the water.

Crack 4 eggs into a bowl.

Add 2 cups of water (1/2 cup for each egg) to the eggs.

Add 1/2 tbsp salt, 1/2 tbsp chicken bouillon, and 1/2 tbsp oil to the egg mixture.

Mix the eggs thoroughly until they start bubbling.

Add another 1 1/2 cups of warm water to the egg mixture for a total of 2 cups of water.

Mix the eggs again until well combined.

Open the lid of the wok and ensure the water is boiling before placing the bowl with the egg mixture in the wok.

Cover the wok with the lid and keep the stove on high heat until the water is boiling again, which may take 1-4 minutes.

Once boiling, turn the heat to low simmer and cook for an additional 8 minutes.

Check for doneness by gently rocking the wok; if the middle of the egg doesn't move, it's ready.

Let it steam for about 10 minutes total, then remove the bowl from the wok carefully, using oven mitts if necessary.

Add chopped green onions and sprinkle white pepper on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens